Reviewed: Feb. 5, 2013

It was good, but neither my husband or I could really taste the pistachio on the chicken. I think if I repeated this one I would use any old nut that was cheaper. You could even just use bread crumbs, because it didn't taste too different from bread crumbs. I also would use a lot less olive oil, maybe half. The chicken was kinda oily, which, when you're trying to make a healthy spinach salad, is not too satisfying.

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Reviewer:

jflythe

Reviewed: Dec. 14, 2012

This salad tasted good, but the chicken coating was not worth the trouble and didn't stick very well.

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Reviewer:

eddico

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

Reviewed: Oct. 12, 2012

WOW! I actually made a new recipe! This chicken was so tender and delicious. It was very easy and what made it really great was that we are 30 miles away from a pistachio farm that features flavored pistachios such as: garlic, jalapeno, hickory mesquite, haberno, chili lime. So you can have 5 different variations. Check out Fistiki Farms in Cochise County. You Won't Be Disappointed!

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Reviewer:

brenda3560

Reviewed: Oct. 2, 2012

I made this salad today for dinner, and it came out very well. The only thing I omitted was avacado, because I do not like it, but the salad was still very good. I did put my chicken in an egg wash because I wasn't sure if the pistachios were going to stick, and they stuck very well. I cut the chicken thin and had no problems with the pistachios getting too brown as another reviewer noted. The chicken was perfect, my husband and I really enjoyed it. This would be a perfect light summer lunch or dinner.

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Reviewer:

leapinlambchop

Reviewed: Sep. 6, 2012

This is a delicious salad. I didn't have a ripe avocado, so had to skip that, but it was still outstanding! My husband loved the pistachio encrusted chicken! This is a great warm weather dinner that we will be having again!

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Aug. 14, 2012

Delicious!

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 16, 2012

This is a great quick, healthy and refreshing dinner. Everyone loved the flavors. Thanks

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Reviewer:

yosy

Reviewed: Jun. 8, 2012

Yummy, yummy, yummy!! Even my kids enjoyed this. I was suprised, even the pistachios sticked well to the chicken. Found out, don't have the heat to high or the outsides of the chicken will over cook before the insides get done. What a wonderful taste mix!

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Reviewer:

Kirsty

Reviewed: Jun. 7, 2012

Excellent.

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Reviewer:

Rex Hutcheson

Reviewed: May 27, 2012

This was very good! Hubs and I both enjoyed it. I was a little shy on pistachios after shelling them, so I added a little panko to make up the difference. I dipped the chicken in beaten egg so the ground pistachios/panko would adhere better, which worked out well. I used mixed greens and skipped the avocado, because I didn’t have one. I cooked my chicken over medium heat the entire time and didn’t have any problems with burning. I made Maple-Balsamic Vinaigrette, also from this site, and it was an excellent choice! For some reason, we didn’t get a lot of pistachio flavor, so next time I think I’ll try pecans.

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